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Raspberry Coconut Cake with Coconut Streusel

This simple cake is great for breakfast, brunch, or dessert. It is Josh's all-time favorite cake!

Recipe from Two Peas & Their Pod

4.8 from 5 votes

Ingredients
  

For the cake:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter at room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1/2 cup coconut milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 3/4 cup sweetened flaked coconut
  • 1 cup raspberries fresh or frozen

For the Coconut Streusel:

  • 1/4 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/3 cup sweetened flaked coconut
  • 4 tablespoons cold butter cut into pieces

Instructions
 

  • Preheat oven to 350 degrees F. Butter a 9-inch springform pan or pie pan. Set aside.
  • Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
  • In the bowl of a stand mixer, beat the butter and sugar until pale and fluffy, about 3 minutes. Add in egg, coconut milk, vanilla, and coconut extract. Mix until combined.
  • Gradually mix in the dry ingredients. Stir in the coconut. Transfer batter to prepared pan. Arrange raspberries on top of batter and slightly press them down.
  • To make the coconut streusel topping, in a small bowl combine flour, brown sugar, and coconut. Add in butter pieces and mix together with your fingers until crumbly. Top the cake with coconut streusel.
  • Bake cake for 45-50 minutes or until it is golden brown and firm to the touch. Let cool in pan for 15 minutes. Remove from pan and cool completely on a wire cooling rack. Cut into slices and server.
  • Note-the cake will keep up to 2 days, stored in an air-tight container on the counter.